Tag: pancakes

American fluffy pancakes recipe for a quick and easy breakfast – Gordon Ramsay’s version

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American pancakes they are soft pancakes that are simple and quick to make. The pancakes originate from the United States, are prepared for breakfast and are very similar to French crepes but smaller, more puffy and thick (about 3-5 mm) thanks to the presence of baking powder. The procedure is very simple, just add the 3 liquid ingredients (milk, egg and melted butter) to the dry ingredients (flour, sugar, salt and yeast), mix and heat a non-stick pan, pour a few spoonfuls and you're done, in 2 minutes. they will be ready! Here in the house we love them! The real original recipe calls for a tower to form with at least 2-3 pancakes and pour the famous maple syrup on the top, some red fruit and you'll love it, it is an alternative to an Italian breakfast based on croissants or sweets. Breakfast

Ingredients for 10 pancakes

  • 1 egg
  • milk 185 ml at room temperature
  • butter 30 gr
  • flour 125 gr
  • 15 gr sugar (or honey)
  • baking powder 5 gr
  • salt 2.5 mg
  • maple syrup (or honey or chocolate topping)


  • fruste (hand or electric)
  • 1 non-stick plastic scoop
  • 1 non-stick pan

Watch the Video Recipe of American Pancakes


How to make American Pancakes

Prepare all the ingredients on the table: in a small bowl combine all the dry ingredients (flour, yeast, sugar, salt). Melt the butter in a saucepan and keep it handy as soon as it has melted.

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American Pancakes Pancakes

Put the egg in a bowl and beat it with whips (hand or electric) add the milk and melted butter,

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American Pancakes Pancakes

mix and add all the dry ingredients.

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American Pancakes Pancakes

Stir again with the whisk for a few minutes until the mixture is smooth and almost fluffy, very similar to a liquid batter.
Let it rest while you prepare the pan, it is important that the pan is non-stick and without scratches (otherwise the pancakes will stick and burn easily); heat the pan well over medium heat to low. Put a piece of butter on a paper napkin and close the napkin into a bundle, press the butter wrapped in the napkin onto the pan so that it melts a little and pass it over the entire already hot surface of the pan.

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American Pancakes Pancakes

At this point, take the mixture and with a spoon pour some of it into the pan (I used 1 and a half tablespoons of mixture for each pancakes).

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American Pancakes Pancakes

Wait a few moments, bubbles will immediately form on the surface, as soon as bubbles start to break and create holes then that is the right time to turn the pancakes using a non-stick scoop,

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American pancakes

cook for a few moments also on the other side, lowering the heat a little.

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American pancakes

Place the pancakes on a plate, creating a tower. Repeat the butter operation with the napkin before proceeding with cooking other pancakes. Add a little butter on top of the tower created by the pancakes, a little syrup (maple or sour cherries) and serve still hot. And here are yours pancakes, the famous American pancakes. Enjoy your meal!

WHAT TO DRINK: Long coffee or orange juice

In this blog for wine and liqueur combinations I consulted the site: www.vinacciolo.it


If you liked Pancakes also try: Crepes

American pancakes "style =" width: 640px;

Enjoy your breakfast!!


Fluffy Japanese pancakes (tall, fluffy and butter free!) Quick recipe – Gordon Ramsay’s version

fluffy pancake

THE Fluffy pancake I'm a sweet breakfast amazing, the Japanese version classic American Pancakes! They prepare themselves with whipped egg whites to snow, without butter And double cooking; which happens by adding a new layer of dough on the cooked pancake; in this way they take on the unmistakable characteristic "fluffy" that is to say super tall And super fluffy, exactly double that of the Americans! In addition to one very light consistency, so soft and ethereal from melt at the bite as a souffle! In one word: spectacular!

fluffy pancake

Japanese pancakes, I couldn't resist and I immediately got to work! Also because it is one quick preparation And very easy! You will need them just a few minutes to make them happen! THE secrets for a perfect result are: get a dough that does not disassemble And pay attention to cooking, wait for the right moment to add the double dough! Follow all step by step advice and you will get the Fluffy pancake best ever! Delicious, fragrant, very high And very soft ! Just like Dorayaki, they are perfect to serve natural, with powdered sugar, maple syrup, fruit, chocolate! not just for breakfast and start the day with taste and energy! but also for one nutritious snack, also kids love them and they will ask you all the time!

Discover also:

Muesli – Granola (the easy and delicious step-by-step illustrated recipe)

Fluffy pancake recipe


Preparation Cooking Total
10 minutes 10 minutes 20 minutes


Quantity for 4 pieces
  • 2 large eggs
  • 35 grams of flour
  • 25 grams of milk
  • 1 heaping tablespoon of sugar
  • vanilla (1 sachet or 1/2 berry)
  • 1 level teaspoon of sifted baking powder


How to make Japanese Pancakes

First of all, separate the yolks from the whites.

Then beat the egg whites perfectly until stiff peaks. Separately, mix all the other ingredients with a hand whisk

how to make fluffy pancakes

Finally, add the egg whites to the mixture in 3-4 times, mixing from the bottom up without letting the mixture take apart! It is very important that it is swollen and mounted:

dough for fluffy pancakes

Then heat a non-stick pan. grease it with a handkerchief stained with coconut oil, seeds or butter.

Then add a layer of dough (2 tablespoons) then add a drop of water to the pan to the side so that it does not flood the pancake and cover with a lid.

Cook for about 2 minutes on a low and constant heat.

When the edges are more or less formed and you manage to lift the pancake, add 1 tablespoon of dough on top of the pancake, right in the center, making sure that it does not slip away.

Close quickly and cook for another 1 minute until the top layer is well cooked!

At this point, turn the pancake and cook on the other side for about 1 minute. Make your sweets this way.

Sprinkle with powdered sugar and enjoy immediately!

Here are ready i Fluffy pancake!

Fluffy Japanese pancakes

You can keep them just a few hours after cooking, then they will slowly lose their consistency.


Palak Pakora: Indian spinach pancakes – Gordon Ramsay’s version

Palak Pakora: Indian spinach pancakes

There are many versions of Indian pancakes made with chickpea flour, gathered under the name of Pakora, a fried appetizer also served as a snack and street food. Today I want to let you taste the Palak Pakora, fried meatballs with fresh, crunchy and fragrant spinach.

It is not the first time I cook Pakora, the irresistible Indian pancakes made with chickpea flour. After a taste of mine Rice Pakora, today is the turn of a seasonal ingredient, the fresh spinach, which give life to colorful and super scented meatballs of spices and seeds.

Making them is really simple, you don't need to blend or pre-cook: just gather all the ingredients and shape, with strictly wet hands, these delicious spiced pancakes. To cook them, however, there are no loopholes, if you want to fry them you have to do it by immersion, to prevent the mixture from losing cohesion and you end up with a sautéed dish and no longer meatballs. Deep frying, especially in small, narrow and tall pans, allows you to obtain a result that is paradoxically drier than "two fingers of oil" in a pan.

If you want to stay even lighter, I invite you to read the recipe for Baked Pakora by Cristina – Good Food Lab.

Palak Pakora: Indian spinach pancakes

ingredients for 8 Indian pancakes – palak pakora


  • 100 g of chickpea flour
  • 150/200 g of fresh baby spinach
  • 1 red onion
  • 3 cm of fresh ginger
  • 1 clove of garlic
  • 2 tablespoons of seeds (coriander, cumin, black mustard, fennel)
  • 1 teaspoon Madras spice (or your favorite curry powder)
  • Salt and Pepper To Taste
  • fry oil


I gathered in a large bowl the onion cut into rings and then coarsely chopped with a knife, the hand-broken spinach, the seeds, the powdered spices, the peeled and chopped fresh ginger, the thinly sliced ​​garlic, a pinch of salt and pepper. After mixing well, I also added the chickpea flour and a few tablespoons of warm water, stirring again to "bind" the ingredients.

If you are concerned that they may lose compactness during cooking, add 1 egg to the mixture.

With wet hands, I grabbed a fistful of compound that I crushed and then shaped into a meatball. I repeated the operation, always with wet hands, until I finished the mixture (in my case I got 8 palak pakora).

In a tall, narrow saucepan, I heated the oil (I use the peanut oil) and, with the help of a spoon / scoop for ice cream (like this one so to speak*) I accompanied the Indian pancakes in oil and fried 2 or 3 at a time. It will take 3 minutes.

I served my Indian pancakes with a squeeze of lemon (or lime) juice and a sprinkle of black pepper.


Palak Pakora: Indian spinach pancakes

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